Results 251 to 260 of about 634,574 (311)
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Enhancement of bioactivity of rice bran by solid-state fermentation with Aspergillus strains
, 2021Rice bran was subjected to solid-state fermentation for 8 and 14 days using different Aspergillus strains: A. brasiliensis, A. awamori, and A. sojae.
Nuntinee Ritthibut, Su-Jin Oh, S. Lim
semanticscholar +1 more source
2014
Cheese is a solid state fermentation and, in smear cheeses, the surface microflora a biofilm. Both these modes of growth have been the subject of increasing interest and renewed research. Looking at cheese from these perspectives may offer new tools and new insights.
Glassey J, Ward AC
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Cheese is a solid state fermentation and, in smear cheeses, the surface microflora a biofilm. Both these modes of growth have been the subject of increasing interest and renewed research. Looking at cheese from these perspectives may offer new tools and new insights.
Glassey J, Ward AC
openaire +2 more sources
Characterization of the solid-state fermentation of cassava
World Journal of Microbiology & Biotechnology, 1990The solid-state fermentation of cassava (Mannlhot esculenta Crantz) was characterized by determining pH and biological oxygen demand (BOD). The results showed a strong association (ϱ=0.73) between pH of the fermenting slurry and that of the waste llquor. BOD of the liquor decreased as fermentation progressed. After 96 h fermentation, BOD was about 6×10(
C O, Ofuya, A A, Adesina, E, Ukpong
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, 2020
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF).
Li Songlin +10 more
semanticscholar +1 more source
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF).
Li Songlin +10 more
semanticscholar +1 more source
Journal of Cereal Science, 2020
This work aims to improve phenolic fractions of oats and their antioxidant activities by solid-state fermentation (SSF) combining Monascus anka with Bacillus subtilis.
Gong Chen +5 more
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This work aims to improve phenolic fractions of oats and their antioxidant activities by solid-state fermentation (SSF) combining Monascus anka with Bacillus subtilis.
Gong Chen +5 more
semanticscholar +1 more source
Industrial crops and products (Print), 2020
Mulberry leaves contain various types of phenolics, especially glycosides of the flavonoids quercetin and kaempferol. The aim of the present study was to investigate the production of quercetin and kaempferol as well as the biological activity of ...
N. Guo +7 more
semanticscholar +1 more source
Mulberry leaves contain various types of phenolics, especially glycosides of the flavonoids quercetin and kaempferol. The aim of the present study was to investigate the production of quercetin and kaempferol as well as the biological activity of ...
N. Guo +7 more
semanticscholar +1 more source
Journal of food microbiology, 2020
In this study, the solid-state fermentation (SSF) of chickpeas by using Bacillus subtilis lwo was performed to evaluate the effect of fermentation on the proteolysis and the antioxidative properties of chickpeas.
Wen Li, Tao Wang
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In this study, the solid-state fermentation (SSF) of chickpeas by using Bacillus subtilis lwo was performed to evaluate the effect of fermentation on the proteolysis and the antioxidative properties of chickpeas.
Wen Li, Tao Wang
semanticscholar +1 more source
1994
Das Verfahrensprinzip der Solid-State-Fermentation ist zur mykologischen Modifizierung von stuckigen Holzpartikeln geeignet. Dadurch kommt es in der weiteren Verarbeitung zur Energieeinsparung beim Zerkleinern und zur Bindemittelreduzierung durch Aktivierung holzeigener Bindekrafte.
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Das Verfahrensprinzip der Solid-State-Fermentation ist zur mykologischen Modifizierung von stuckigen Holzpartikeln geeignet. Dadurch kommt es in der weiteren Verarbeitung zur Energieeinsparung beim Zerkleinern und zur Bindemittelreduzierung durch Aktivierung holzeigener Bindekrafte.
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Biotechnology report: Solid state fermentations
Biotechnology and Bioengineering, 1972AbstractA unique method is described by which large yields of secondary metabolites arc produced on solid substrates. The process involves the use of moist substrates which are continuously agitated in appropriate fermentation equipment. The amount of agitation, aeration, and moisture can be varied.
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